I fell in love with the raw beet salad at The JakeWalk in Carroll Gardens, so I ran home, copied it and then proceeded to eat it everyday this week. It’s simple, delicious and the ingredients I prepped on Sunday held up perfectly all week!
Raw Beet Salad
Serves 8-10 or 2 people for 5 days
- 1 large bunch kale
- 5 large beets, all red or half yellow and half red
- 8-10 oz. blue cheese, crumbled
- 1 cup walnuts
- juice from 1 large navel orange
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine or white balsamic vinegar
- 1 tablespoon Dijon mustard
Fill a large bowl with cool water next to the sink and place a colander in the sink. Cut and discard the ribs from the center of the kale leaves and then ribbon cut the leaves crosswise so you have short 1/4 inch ribbons of kale. Place two handfuls of the kale in the cool water and swish gently to rinse. Let sit for 30 seconds to a minute and then transfer the shreds to the colander. The dirt on the kale will fall to the bottom of the bowl! Repeat until all the kale is washed. Rinse one more time in the colander with cool water and dry the kale with paper towels or a clean kitchen towel. Store in a freezer bag or Tupperware in the refrigerator.
Rinse and peel the beets and then grate them into a large Tupperware. You can use these right away or store for them in the refrigerator for the week.
In a large mason jar, combine the orange juice, vinegar, olive oil, mustard and a couple pinches of salt and pepper. Close the top and shake vigorously to combine. Salt and pepper more to taste and use right away or store in the refrigerator for the week.
To assemble the salad, place a handful of kale in a bowl or plate, top with a big handful of beets, a sprinkle of walnuts and blue cheese and drizzle with dressing!